Ingredients
- 15 Biscuits pieces – crushed
- Dessicated coconut 50g
- Cardamom powder 2tsp
- Butter 150g melted
- Almond and raisin chocolate
- Pina colada ice cream from Dairyland
- Cubed pineapple
Method
- Grease proof your container both the bottom and the sides.
- Mix the crushed biscuits with the coconut, butter, cardamom powder.
- Spread mixture on the base of your tin evenly and bake for 10 minutes at 180oc. Let it cool.
- Soften the Pina colada ice cream and mix with the almond and raisin chocolate then pour into the tin. Top with the cubed pineapple
- Freeze for 3-4 hours
- Defrost when serving, & sprinkle some grated chocolate on top of the cake.
